Roasted Peppers How To Roast A Pepper On A Gas Range Recipes

Steps:

• Rinse the pepper.
• Stick the pepper on a metal skewer or long handled fork.
• Hold pepper close to the gas range flame (a small kitchen torch such as is used for crème brulee is also acceptable, but using a range is safer).
• When the pepper begins to blister, rotate; continue rotating until entire pepper is blistered and charred*.
• Place the roasted pepper directly into a Ziploc and seal.
• After 15 minutes, rinse the pepper under small stream of cold water.
• Rub the pepper thoroughly until all the skin has come off, or carefully scrape skin with a butter knife to remove.
• *Note:the amount of charring is open to debate; some people prefer them evenly darkened but not blackened, but others prefer them very charred- you'll need to experiment and decide for yourself.

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.